Egg Ball |
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8 to 12 large eggs 2 oz melted butter 2-3 finely sliced spring (green) onions freshly ground black pepper 250g carton sour light cream 1 jar black or red caviar - drained |
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Boil the eggs, while still warm, put through sieve or food processor. The texture should be crumbly and fine - not a paste! Lightly blend in 2 oz melted butter. Using a fork toss through finely chopped green onions. Line a pudding basin with aluminium foil or freezer 'go-between'. Gently spoon egg mixture into basin, and pat down. Wrap foil or freezer wrap over top of mixture, and weight down with saucer or similar heavy article that will fit inside the top of the basin. Chill in pudding basin moulds. To serve: Unmold onto serving platter. Completely cover (spread) with generous quantity of sour light cream and top with (drained) black or red caviar. Served with french bread or water biscuits. |
| My undying gratitude to Jill Anderson of The Gap who introduced me to egg balls - the warmer months of entertaining are richer for their presence! |